Description
A decadent Salted Caramel Kentucky Butter Cake featuring a moist, buttery bundt cake glazed with a rich butter glaze and topped with smooth homemade salted caramel sauce. This southern-inspired dessert is perfect for special occasions and gatherings, combining the comforting flavors of vanilla, butter, and caramel with a touch of sea salt for balance.
Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butter Glaze:
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
For the Salted Caramel Topping:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1/2 teaspoon sea salt (or to taste)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a bundt pan to prevent sticking and ensure an even bake.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined to ensure even distribution of leavening agents and flavors.
- Add Wet Ingredients and Combine: Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Beat with a hand mixer or stand mixer on medium speed for about 3 minutes until the batter is smooth, creamy, and well incorporated.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Prepare Butter Glaze: While the cake is baking, combine the granulated sugar, unsalted butter, and water in a small saucepan over medium heat. Stir continuously until the butter melts and the sugar fully dissolves. Remove from heat and stir in the vanilla extract for added flavor.
- Glaze the Hot Cake: Once the cake is out of the oven, use a skewer or toothpick to poke holes all over the top surface (which will be the bottom when flipped). Slowly pour the warm butter glaze over the hot cake while it remains in the pan, allowing it to soak in. Let the cake cool completely in the pan before inverting it onto a serving plate.
- Make Salted Caramel Sauce: In a medium saucepan, combine the sugar and water over medium heat. Avoid stirring directly; instead, swirl the pan occasionally until the sugar dissolves and the mixture turns a deep amber color, signaling caramelization.
- Finish Caramel Sauce: Remove the pan from heat and carefully whisk in the butter and heavy cream, watching for vigorous bubbling. Stir until the mixture is smooth. Add sea salt and mix well to achieve the perfect balance of sweet and salty. Allow the sauce to cool slightly before use.
- Assemble and Serve: After the cake has cooled and been removed from the pan, drizzle the salted caramel sauce generously over the top. Optionally, garnish with a pinch of flaky sea salt to enhance the caramel flavors and presentation.
Notes
- Ensure the butter is fully softened before mixing for a smooth batter.
- Do not stir the sugar when making caramel; swirling the pan prevents crystallization.
- The glaze is best poured over the cake while still hot to allow proper absorption.
- Allow the caramel sauce to cool slightly before drizzling to avoid melting the cake’s surface too much.
- Use a bundt pan with a nonstick coating or ensure thorough greasing and flouring for easy release.
